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| 1 x ca. 450 g | Bonless fresh pork shoulder* |
| 1/2 Tasse | orange juice |
| 1/8 Teelöffel | pepper |
| 8 x ca. 30 g | (1cn) water chestnuts, drain |
| 2 Tasse | chinese cabbage thinly sliced |
| 1 Esslöffel | water cold |
| 3 Tasse | cooked rice hot |
| 1/2 Tasse | water |
| 1/4 Teelöffel | salt |
| 3 Esslöffel | Imported soy sauce |
| 16 x ca. 30 g | (1cn) bean sprouts, drained |
| 1 Esslöffel | cornstarch |
| 2 Esslöffel | green onions chopped |
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* Pork Shoulder should be cut into 1/4-inch strips. ~- ~- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice.
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